My Favorite Creamy Tomato Soup
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 59.16 ml unsalted butter
- 1-2 slice bacon, finely chopped
- 1 Spanish onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 garlic cloves, finely chopped
- 73.94 ml all-purpose flour
- 1064.65 ml low sodium chicken broth
- 793.78 g can whole canned tomatoes
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 236.59 ml heavy cream
- 8.62 ml kosher salt
- fresh ground black pepper
directions
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
- Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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RECIPE SUBMITTED BY
loveleesmile
Albuquerque, New Mexico
Love food and cooking!